Crispy Tofu Daikon Stir-fry

from markbittman.com If you cook a lot of tofu, you’ll know that it really does need to be patted dry, as the recipe instructs. The more water you can squeeze out of it, the crispier it will become when fried. That crispy tofu is a great contrast to the bok choy...

Sauteed Collard Greens

  Ingredients 1 tablespoon olive oil 3 slices bacon 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon salt 1 teaspoon pepper 3 cups chicken broth 1 pinch red pepper flakes 1 pound fresh collard greens, cut into 2-inch pieces Directions Heat oil in a large pot...

Braised Rapini

IngredientsSalt 2 bunches rapini (broccoli raab), stems trimmed and washed 4 tablespoons olive oil 4 ounces pancetta or mortadella, finely chopped 6 garlic cloves, peeled and thinly sliced 1/4 teaspoon crushed red pepper flakes 1/2 cup chicken stock Directions Bring a...

Padron Peppers

Spanish padron peppers, also known as Pimientos de Padron, are absolutely delicious as a tapas food (appetizer) and they are very simple to prepare. Pan fry them in hot oil until the skin blisters. Then sprinkle some sea salt and lemon (optional) over the top, and...